Thursday, February 02, 2012

Caribbean Coconut Chicken

This twist on the traditional coconut shrimp is sure to please. Try these crispy-salty-sweet tenders at your next party!

Credit: http://www.flickr.com/photos/preppybyday/4867632902/



You'll Need:
2 lbs of chicken tenders
1 1/2 cups of panko bread crumbs (can be found in the Asian aisle of grocery stores)
1 cup of shredded sweetened coconut
1 egg
1/2 can of condensed milk
1/2 cup of orange juice
salt and pepper to taste
Oil for frying

Directions:
Mix egg, orange juice and condensed milk
Mix panko crumbs, salt, pepper, and shredded coconut seperately
dip tenders in egg wash
then dip in dry mixutre
fry on each side for about 4 minutes or until golden brown / crispy


Two Dipping Sauce Options:

Sweet Chili Sauce:
Sweet Chili sauce from Heinz


Honey Marmalade:
1/2 cup of honey
1/2 of marmalade
Directions: In a small bowl, add honey and marmalade. Heat in the microwave for 1 minute. Stir everything until well mixed and serve with coconut chicken tenders.

~Sizza

5 comments:

  1. I'd imagine you could bake these as well, right? Other than the frying part they look hella awesssomeeee!

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  2. I've seen some posts that have baked them, how does that work ? Do you do the dipping in egg and etc ?

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  3. Yes, you could bake them as well. Bake at 375 for about 20 minutes. Try doing them on a sheet with grates so the heat circulates around the chicken...this will result in crispy tenders!

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